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"The nation's most influential training school for professional cooks."-"Time" magazine

The essential guide to the exemplary service and hospitality that build customer loyalty...and restaurant reputations

In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. From the renowned Culinary Institute of America, "At Your Service" is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling.

The book includes: Guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurantsSidebars and real-life anecdotes from industry professionals to reinforce the principles of good serviceEffective ways to address staffing challenges Ideas to enhance the relationship between the front and back of the houseSixty-four photographs of dining room service and techniquesFounded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

Book description

"The nation's most influential training school for professional cooks".

– Time magazine

The essential guide to the exemplary service and hospitality that build customer loyalty... and restaurant reputations

In today's competitive restaurant environment, culinary excellence is not enough. Dining establishments must offer the kind of service that sets them apart. From the renowned Culinary Institute of America, At Your Service is the comprehensive, contemporary guide to help professionals learn the ins and outs of running a successful front-of-the-house operation: taking reservations and greeting guests, basic service, table-side service, beverage service, and money handling.

The book includes:

Guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurants

Sidebars and real-life anecdotes from industry professionals to reinforce the principles of good service

Effective ways to address staffing challenges Ideas to enhance the relationship between the front and back of the house

Sixty-four photographs of dining room service and techniques

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.